This
month's recipes have been submitted by members of the National Federation of
the Blind of Rhode Island.

Vegetable
Soup

by
Richard Gaffney

Richard
Gaffney is the president of the NFB of Rhode Island. This is a soup to warm
you on a cold February night. It is an old family recipe.

Ingredients:

1
beef shank (approximately 3 pounds)

1
bunch of celery

1
large onion

2
large potatoes

1
medium head of cabbage

1
pound bag of carrots

1
28-ounce can of crushed tomatoes

1-1/2
cups of uncooked rice

Salt
and pepper to taste

Method:
In large pot place beef shank and add enough water to fill the pan about
half full. Chop all vegetables in grinder or food processor. Add vegetables
and crushed tomatoes to pan. Bring soup to a boil and cover, cooking on medium
until vegetables are tender, about three to four hours. Add rice and cook till
rice is done. Discard bone and serve soup.

Frozen Cranberry Salad

by
Mary Jane Fry

Mary Jane Fry is secretary
of the NFB of Rhode Island.

Ingredients:

1
bag or 3 cups fresh cranberries

1-1/2
cups granulated sugar

2/3
cups crushed pineapple, drained

8
ounces cream cheese

1
cup nuts (personal preference)

1/8
teaspoon salt

8-ounce
tub Cool Whip

Method: Chop cranberries
and nuts. Add the sugar and salt to the cranberry nut mixture and mix together.
Thoroughly drain the crushed pineapple and add to berry mixture. Let the cream
cheese soften at room temperature and then work the Cool Whip into it until
smooth and creamy; then fold into first mixture.

Place
salad in a mold or freezer container and freeze. When ready to serve, unmold
and slice in serving sizes. May be kept in freezer for months. Serve frozen.
It will thaw during the meal and is very festive when served on a lettuce leaf.

Angelina Teixeira is
a member of the NFB of Rhode Island board of directors.

Ingredients:

Olive
oil for sautéing

1/2
teaspoon fresh garlic, minced

1
cup pepperoni

1
to 2 tablespoons tomato paste

1/2
teaspoon fresh basil

1/2
teaspoon oregano

1/2
teaspoon parsley

4
15-ounce cans tomato sauce

1/2
teaspoon pepper

1
28-ounce can crushed tomatoes

1/2
cup Parmesan cheese

Method: Place enough
olive oil in frying pan to sauté the minced garlic and cook for two or three
minutes on medium high. Chop pepperoni very finely. You can use a food processor.
Add the pepperoni to the pan and cook for five to ten minutes more on very low
heat. Then add tomato paste and season mixture with fresh basil, oregano, parsley,
and pepper. Add tomato sauce and crushed tomatoes with their juice and simmer
covered on low for one to two hours. If desired, add Parmesan cheese to provide
further flavor. This sauce can be used for meatballs, chicken Parmesan, and
veal Parmesan.

Stuffed Mushrooms

by
Fredericka Jay

Fredericka Jay is a
new member of the Rhode Island affiliate, and if the following recipes are any
indication, she is a very good cook.

Ingredients:

1-1/2
pounds mushrooms (30)

1/2
pound pork sausage meat

1/2
cup mozzarella cheese

1/4
cup Italian bread crumbs

3
onions

2
green bell peppers

1
red bell pepper

1
package tiny shrimp

Method: Fry sausage
meat and drain, saving the drippings for use later. Wash mushrooms, removing
stems and placing them in food processor. Dry mushroom caps and set aside. Clean,
chop, and place other vegetables in food processor with the stems and finely
chop them all. Sauté chopped vegetables in sausage drippings until tender, drain,
and again save the drippings. Place cooled sausage in frying pan and chop until
fine. In large bowl combine sausage, vegetables, bread crumbs, and cheese and
gently work in shrimp. Use reserved sausage drippings to grease bottom of a
shallow baking dish with sides, then fill mushroom caps and bake at 450 degrees
for fifteen minutes. Sprinkle mushrooms with Romano or Parmesan cheese. Allow
cheese to brown slightly in oven before serving.

Pear and Leek Bisque

by
Fredericka Jay

Ingredients:

1/4
cup butter

6
large leeks, split, rinsed, and thinly sliced crosswise

3
medium potatoes, pared and cut into 1/2-inch cubes

1
29-ounce can pear halves in natural juices

3
14-ounce cans chicken broth

1
cup heavy cream

1/3
pound blue cheese, crumbled

Chives
for garnish

Method: In a large
saucepan, over medium-high heat, melt butter. Add leeks and sauté three minutes.
Add potatoes and sauté for a minute more. Drain pear liquid into a saucepan
with potatoes and leeks, add chicken broth. Bring to a boil and simmer covered
for twenty minutes. Meanwhile, in food processor or blender purée pears and
pour into a small bowl. Strain soup through a sieve into a large bowl. Place
this leek mixture in a food processor or blender and purée. Return puréed mixture
to the large saucepan and add broth. Add pears and heavy cream. Heat soup on
medium, stirring often, until soup is hot. Transfer to tureen. Sprinkle with
blue cheese and garnish with chives.

Adrina Baligian is a
longtime member of the Rhode Island affiliate and a past member of the board
of directors.

Ingredients:

3/4
cup shortening

1/4
cup butter

1/2
cup powdered sugar

1
tablespoon vanilla

1
teaspoon almond extract

1/2
cup chopped nuts

2
cups flour

Method: Thoroughly
cream the shortening, butter, and powdered sugar. Blend in vanilla, almond extract,
chopped nuts, and flour. Beat until dough holds together and is well blended.
Shape into balls, using a tablespoon of dough for each. Place balls on ungreased
baking sheet and flatten slightly. Bake at 325 degrees for twenty to twenty-five
minutes. Roll in powdered sugar after cooling slightly.

Zucchini Quiche

by
Adrina Baligian

Ingredients:

4
medium zucchinis, peeled and grated

4
eggs

1/2
cup flour

1
cup Muenster cheese, grated

Method: Beat eggs
well. Add flour and beat till thick and lemon-colored. Then add cheese and zucchini.
Fold in gently until well blended. Pour into a greased ten-inch pie plate. Bake
at 350 degrees for forty-five minutes, or until well set. Serve in wedges.